Tuesday, 1 October 2013

John Duval Entity 2011

To get the normal intensity from the Barossa wines in a year like 2011 they would have had to let the grape sit on the vines longer. This is a problem as disease was running rampant through the region. Can you get rid of disease in the winery? Not really but you can do somethings to reduce the effect such as being very diligent in the selection process and dosing the wine with a touch of sulphur after you have put the grapes trough the destemmer. Sulphur is king in the winery and wont effect the ferment if you only add a touch.

The charry oak is center stage upon opening but that is ok at this stage. There are chocolate coated raspberries and spice coming through on a supple and slick palate. While the wine has similarities to last years beautiful wine, this years version is lighter in weight and length and still offers good value and good quality. I really like the mouth feel of the wine at this stage so I could see people getting their teeth into it.

About Me

Ever since travelling around the French countryside I’ve been obsessed with wine. It all began when I was staying with a family in Bordeaux. The father took me down into a dark musty cellar with all these rare gems, he was so excited to show what his region did best and by the end of the week event I was hooked. He pulled out all birth year wines that had aged so gracefully that it transported me back in time. I have been on a journey that has opened my mind to a variety of exciting flavours and textures and I hope that I can share my new experiences.